Learn with recipes: coconut

Showing posts with label coconut. Show all posts

Wednesday, April 2, 2014

Mango and coconut easy cake recipe

Here is Chef Jeenas mango and coconut cake recipe.

This easy cake recipe is eggless, wheat and gluten free and is stunningly delicious.

The mango is wonderful and fruity which soaks into the tasty moist cake and the flavour of the coconut makes this cake extra special as it tastes so exotic.

Chef Jeenas cake did not last long before every crumb was eaten up.

Ingredients for mango and coconut easy cake recipe.

1 Tin Mangoes in Syrup 425g
1/3 Cup Low Fat Margarine
1/2 Cup Desiccated Coconut (I use no added sugar coconut)
1/4 Cup Caster Sugar
3 Tbsp Maple Syrup
1 tsp Baking Powder
2/3 Cup Polenta (corn meal)

Getting started on Chef Jeenas easy mango and coconut cake recipe

Take the mango slices out of the tin and leave to the side, keep the mango juices in the tin to add to the cake later.

Cream together the low fat margarine and caster sugar.

Add the polenta ( corn meal) coconut and baking powder mix well.

Mix in the maple syrup then the juices from the tin of mangoes.

Place mango slices at the bottom of a round cake tin (you do not need to grease the tin).

Pour any left over mango juices into the mango and coconut cake mixture.

Spoon mango cake mixture over the top of the mango slices - spread evenly with the back of a spoon.

Place into a hot oven at 180C for 40 minutes or until golden.

Take mango and coconut cake out of the oven and leave on a wire rack for 5-10 minutes.

Use a blunt knife to gently loosen the edges of the cake then turn the mango and coconut cake onto a plate.

Leave to cool then slice and serve.

Enjoy Chefs mango and coconut cake recipe.

Before eating a mango cake recipe why not try one of Chefs main courses:

lamb keema recipe
stewed chicken super recipe
vegetarian shepherds pie recipe

How about trying Chefs refreshing Mango lassi drink

Tuesday, March 11, 2014

Coconut macaroons cake

Coconut macaroons cake

Ingredients

Butter 8 ounces
Sugar 8 ounces
Eggs 4 or 5
Desiccated coconut 8 ounces
Flour 3 ounces
Baking powder 1 ½ tsp heaped
Coconut essence ½ tsp

Ingredients for macaroons topping

Egg white 4
Sugar 8 ounces
Desiccated coconut 4 ounces
Yellow color few drops
Coconut essence 2 drops

Method

Beat butter adding in sugar little at a time, beat till light and creamy, start adding egg in 1 at a time alternating with sieved flour and baking powder, fold in coconut, grease a round 8 or 9 inches pan line with butter paper, put batter in it, bake for 40 minutes on 180 degree C, take out cake from pan, put in a oven tray upside down, pipe out topping on the cake, starting from the corner edge and finish in the center.

Method for topping

In a pan put 4 egg white with sugar, coconut, yellow color, cook o very low flame stirring continuously when slightly thick remove from fire. Cool slightly, put this mixture in a piping bag, pipe out lines on the whole cake, re-bake on 150 degree C for 20 minutes till top light golden.

Friday, February 14, 2014

Coconut Tea Cake Eggless

Ingredients:

1. 1 cup shredded coconut (fresh or frozen)

2. 1 cup all purpose flour

3. 1/2 teaspoon baking powder

4. 1/4 teaspoon baking soda

5. 1/2 cup carnation condensed milk

6. 1/2 cup butter

7. 1/4 cup granulated sugar

8. 1/3 cup milk

Method:

1. Preheat the oven to 180 C.

2. In a bowl, sift the flour, baking soda and baking powder together. Set aside.

3. In another bowl, whisk together butter, sugar and condensed milk. Whisk until light and fluffy.

4. Mix flour and coconut very well.

5. Slowly add the dry ingredients and milk to the wet ingredients and stir. Dont over mix. Scrape the bowl with a spatula couple of times and fold.

6. Grease a pan with butter and flour it tapping out the excess.

7. Pour the batter into pan. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

8. Serve warm with tea. Leftovers can be refrigerated and eaten the next day reheated in the microwave.